Lovely little carb sticks grace our plates at least once a week - whether they be sweet potato or russet, coated in cajun spice or herbes de Provence. They are a delicious and healthy addition to any meals.
Well, they are only healthy because I bake and do not fry them. And this has been a process, achieving the perfect baked fry. A fry that is neither underdone nor underdone. That is crispy without being burned. That is firm without being raw.
The secret is in the soak.
I have learned that if you soak your fries in some water in which equal parts salt and sugar have been dissolved for at least an hour, then pat them dry before baking. They come out impossibly crisp and perfect and infinitely more appealing than the oil soaked fries you may be used to.
And I don't know why there is. There is some kind of science behind, something about starches and drawing out moisture so it bakes rather than steams or whatnot. But regardless of the reason, it works.
In case you need a fries recipe, here is my tried and true one.
Perfect Baked Fries
(for 2)
1 large russet potato
olive oil spray
1 tbsp herbs de provence
salt and sugar
water
Slice your potato lengthwise into 1/2 inch slices, then slice each of those slices lengthwise into 1/2 inch fries or so.
Place the fries in a large bowl and full with enough water to cover. Throw in equal parts salt and sugar (( use a solid big pinch of it, because I am exact like that). Swirl the water and fries around until the salt and sugar are dissolved and let sit for an hour.
Preheat oven to 400.
Drain the fries and place on a layer of paper towel. Then use another layer of paper towel to press down on the fries to absorb all the water.
Spray a baking pan with the olive oil spray. Toss the fries on, with a little more spray and sprinkle the herbs all over. Then lay the fries flat, evenly in one layer so they are not touching and bake for 20 minutes.
Flip and continue to bake for 15 minutes.
Salt a little (if desired), Serve and Enjoy!!
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